If there’s one thing I’ve learned about mushrooms lately, it’s that they’re super versatile and really easy to use when you want to swap them for something less healthy and filling.

For the purposes of swapability, I would say my favorite mushroom is the Portabella. They’re thick, hearty, and really fill you up. After much searching and recipe combining, I found an awesome stuffed Portabella recipe that I think is a great alternative to pizza.

– Remove mushroom caps from the oven; place them gill-side up on the baking sheet

– Spoon the spinach mixture into mushrooms, dividing evenly

– Top each cap with an equal amount of the sun-dried tomato mixture and then sprinkle with Fontina cheese.

– Return the baking sheet to the oven and cook until the cheese begins to melt, about 5 or 6 minutes

– Serve and enjoy!

For more fabulous fungus fun, check out the Mushroom Channel on Facebook, and for a wonderful variety of swapability recipes, check out Mushroom Swapability from MushroomInfo.com (where I found this awesome recipe).